Vegetable Korma with Coconut

Vegetable Korma with Coconut is a rich and creamy Indian dish that combines a medley of vibrant vegetables in a fragrant coconut milk sauce, creating a comforting and satisfying meal. It's a healthy option that is both flavorful and nourishing, perfect for a wholesome supper.

Ingredients

• Mixed vegetables (carrots, peas, cauliflower, bell peppers) - 300 grams
• Coconut milk - 200 ml
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ginger - 1 inch, grated
• Vegetable oil - 2 tablespoons
• Curry powder - 1 tablespoon
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the chopped onion and sauté until it turns translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the curry powder, ground cumin, ground coriander, and turmeric powder, stirring well to combine with the onion mixture.
5. Incorporate the mixed vegetables into the pan, stirring to coat them in the spices for about 3-4 minutes.
6. Pour in the coconut milk and bring the mixture to a gentle simmer.
7. Cover the pan and cook for 10-15 minutes, until the vegetables are tender.
8. Season with salt to taste and remove from heat.
9. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 30 g
• Fiber: 7 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from a variety of vegetables.
• Coconut milk provides healthy fats and aids in digestion.

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